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Mughlai Chicken Tikka

Mughlai Chicken Tikka, cooked in a pan, is a delicious adaptation of the traditional dish that maintains its rich flavors while being accessible for home cooks. This version features marinated chicken pieces that are pan-seared to achieve a perfect balance of tenderness and a slightly charred exterior.
The marinade, made from yogurt and a mix of fragrant spices such as cumin, coriander, garam masala, and ginger-garlic paste, infuses the chicken with aromatic flavors. The use of yogurt not only enhances the taste but also helps in tenderizing the meat, resulting in juicy, succulent pieces.
Cooking in a pan allows for a quicker preparation, making it ideal for weeknight meals or when you want to enjoy this indulgent dish without the need for a grill. Mughlai Chicken Tikka is typically served with mint chutney and fresh salad, providing a refreshing contrast to the spiced chicken.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 5

Ingredients
  

  • 1 kg Chicken cut into pieces
  • 6 tbsp Oil
  • 1 tsp Red Chilli Powder
  • 2 tsp Crushed Pepper
  • 1 tsp Coriander Powder
  • 2 tsp Cumin Roasted & Crushed
  • 1 tsp Black pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Salt or to taste
  • 2 tbsp Vinegar
  • 2 tbsp Soya sauce
  • 1 Onion cut into rounds

Instructions
 

Prepare the Marinade

  • In a large bowl, oil, ginger-garlic paste, red chili powder, cumin powder, crushed pepper, , coriander powder, black pepper, onion powder and salt. Mix well to form a smooth marinade.

Marinate the chicken

  • Add the chicken pieces to the marinade,  mix well cover and refrigerate for at least 2-4 hours (or overnight for better flavor).

Cook the chicken

  • Heat the pan, add marinated chicken along with any remaining marinade.
  • Cook on medium heat for about 15 minutes and cover.
  • After 15 minutes open the cover, stir well and cook for another 5 minutes or until chicken done.

Coal Smoking

  • While the chicken is cooking, heat the piece of charcoal on an open flame until it is red hot.
  • Once the chicken is cooked, place it in a heatproof bowl or tray.n
  • In a small pan, heat ghee or oil until hot, then carefully pour it over the hot charcoal.
  • Immediately cover the bowl with a lid to trap the smoke. Let it sit for about 5-10 minutes to infuse the smoky flavor.

Serve

  • Remove the chicken from the bowl and serve hot and garnished with onions, and lemons.
Keyword Mughlai Chicken tikka